Hoisin Beef Noodles
with Baby Corn
You’ll be transported to a street vendor in Beijing with your first mouthful of this stir fry. The combination of hoisin sauce and garlic is a classic and fool-proof combination that flavours the beef and baby corn brilliantly. We know you’ll be begging for seconds, so savour every mouthful as you slurp up these delectable noodles.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1.5 packet
Hokkien Noodles
(Contains: Gluten, Eggs;)
500 g
beef strips
½
red onion
2 clove
garlic
200 g
sugar snap peas
1 packet
baby corn
1
red capsicum
1
carrot
3 tbs
hoisin sauce
(Contains: Sesame, Soy;)
Not included in your delivery
1 tbs
vegetable oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red onion and peel and crush the garlic. Trim and destring the sugar snap peas. Chop the baby corn into 2 cm pieces. Slice the red capsicum into strips and the carrot into rounds (peeled).
Place the hokkien noodles in the large bowl. Cover the noodles with boiling water for 5-6 minutes or until they have broken apart. Drain and set aside.
Meanwhile, heat half of the vegetable oil in a large wok or frying pan over a high heat. Add the beef strips and stir fry for 2-3 minutes or until just browned. Remove from the wok (these will continue cooking later).
Heat the remaining vegetable oil in the same wok over a high heat. Add the red onion, garlic, sugar snap peas, baby corn, red capsicum and carrot and cook, stirring, for 2 minutes or until just tender. Return the beef and noodles to the pan with the hoisin sauce and salt-reduced soy sauce and stir fry for 1-2 minutes or until well combined.
To serve, divide the stir fry between bowls and tuck in!
